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Search results for: food microstructure and texture
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
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Alphitobius diaperinus larvae (lesser mealworm) as human food – An approval of the European Commission – A critical review
PublicationDue to the increasing threat of climate change and the need for sustainable food sources, human consumption of edible insects or entomophagy has gained considerable attention globally. The larvae of Alphitobius diaperinus Panzer (Coleoptera: Tenebrionidae), also known as the lesser mealworm, have been identified as a promising candidate for mass-rearing as a food source based the on evaluation on several aspects such as the production...
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3-MCPD: A worldwide problem of food chemistry
Publication3-MCPD is a heat-induced food contaminant which has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects and future research perspectives. So far 3-MCPD was determined in its free and bound form in thermally-treated foods, edible oils and fats, and infant foods including...
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Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
PublicationBackground Nowadays, membrane-based technologies (e.g. microfiltration, ultrafiltration, nanofiltration, membrane distillation, and pervaporation) have demonstrated to meet the requirements to be involved in different food and bioproduct processes. Scope and approach Several applications have been developed, including either separation, recovery or concentration of bioactive molecules from agro-food products and by-products,...
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Reduction of the end-effect in surface texture analysis
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FOOD CONTROL
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Microstructure and residual stresses in surface coatings with PTFE reservoirs
PublicationThe paper presents the results of experimental study into the microstructure and changes in residual stresses resulting from sliding and rolling/sliding loaded interaction between metallic surface coatings with embedded PTFE reservoirs and various counter faces. It was found that before testing surface coatings had compressive residual stresses. Molybdenum coating with all types of PTFE reservoirs displayed, as a result of testing,...
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Food Bioactive Ingredients Processing Using Membrane Distillation
PublicationSeparation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration...
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Functional properties of edible films for food applications - a review
PublicationApplication of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.
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Food components and their role in food quality
PublicationBiałka, lipidy, sacharydy, składniki mineralne, woda i inne składniki wpły-wają na właściwości sensoryczne, trwałość, wartość odżywczą i zdrowotnośćżywności. W czasie przechowywania żywności i wskutek obróbki składniki ule-gają korzystnym i niepożądanym zmianom pod wpływem działania enzymów i czyn-ników środowiska.
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Environmental impacts of food waste management technologies: A critical review of life cycle assessment (LCA) studies
PublicationFood waste is a serious global problem. Therefore, it is essential to reduce food waste and adopt recycling strategies to minimize its environmental impacts. However, conventional waste disposal methods emit harmful gases such as dioxin, CH4, N2O, and NH3, which contaminate the air and water resources. This work reviews the environmental consequences of food waste based on lifecycle assessment (LCA) techniques using methods such...
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New analytical sample preparation techniques in food flavour analysis
PublicationIn this chapter sample preparation techniques were broadly characterized and their applications in field of food analysis were presented. Usefulness of three extraction methods: SPME, SAFE and SDE for isolation of aroma compounds from complex food matrices was compared. Additionally, requirements for sample preparation methods using in food flavour analysis were detailed.
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The Influence of Microstructure on the Passive Layer Chemistry and Corrosion Resistance for Some Titanium-Based Alloys
PublicationThe effect of microstructure and chemistry on the kinetics of passive layer growth and passivity breakdown of some Ti-based alloys, namely Ti-6Al-4V, Ti-6Al-7Nb and TC21 alloys, was studied. The rate of pitting corrosion was evaluated using cyclic polarization measurements. Chronoamperometry was applied to assess the passive layer growth kinetics and breakdown. Microstructure influence on the uniform corrosion rate of these alloys...
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The Effect of Long Term Service at Elevated Temperatures on Microstructure Degradation of Austenitic Reformer Tubes
PublicationThe paper analyses the relationship between an increase of the inner diameter of tubes made of Manaurite XM cast steel and transformations occurring in their microstructure due to long-lasting operation in methane reformer. Examinations included metallographic analysis with light microscope (LM), scanning electron microscope (SEM) and microanalysis of the chemical composition of precipitates (EDX). It was indicated that there is...
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Birch sap concentrate as a potential modern food product
PublicationThis paper presents birch sap concentrate obtained by the reverse osmosis method. It is characterized by sweet taste, high content of minerals and no risk to consumers in terms of content of heavy metals standardized in the European Union food legislation. This beverage has all the features of a modern food product, i.e. it has an attractive taste, is obtained using new technology, meets the clean label requirements and can be...
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The accessibility, necessity, and significance of certified reference materials for total selenium content and its species to improve food laboratories' performance
PublicationMicronutrients are one of the most important groups of nutrients that our body needs daily in trace amounts to tackle deficiencies. Selenium (Se) is a mineral that occurs naturally in foods and is an essential component of selenoproteins that support the healthy functioning of the human body. Therefore, monitoring dietary Se concentrations must be a higher priority to meet daily intakes. Fulfillment can be addressed through applying...
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EFFECT OF CRICKET POWDER ADDITION ON 1H NMR MOBILITY AND TEXTURE OF PORK PÂTÉ
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FOOD HYDROCOLLOIDS
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Recent advances in reinforced bioplastics for food packaging – A critical review
PublicationRecently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various...
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ASSESSMENT OF TOXIC EFFECT AND ENDOCRINE POTENTIAL OF FOOD PACKAGES EXTRACTS
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters concerning migration of toxic...
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Microcapsules and their applications in pharmaceutical and food industry.
PublicationMicroencapsulation is a process in which tiny particles or droplets are surrounded by a coating or embedded in a homogeneous or heterogeneous matrix, to generate small capsules in size range from a few to few thousand micrometers. The material inside the microcapsule is referred to as the core, internal phase, or fill, whereas the wall is sometimes called shell, coating, wall material, or membrane. It has found application in...
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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The Effect of Spikes Occurrence on Surface Texture Parameter Assessments
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublicationBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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Cellulose Nanomaterials in Biomedical, Food, and Nutraceutical Applications: A Review
PublicationNanotechnology with bionanomaterials have tremendous potential to enhance and utilize for nutrient and bioactive absorption, drug delivery systems, pharmaceutical, and nutraceutical field through various applications. Cellulose nanomaterials are green materials that are obtained from renewable sources and possess exceptional mechanical strength and biocompatibility. The associated unique physical and chemical properties have made...
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Non-Nutritive Bioactive Compounds in Food of Plant Origin
PublicationThe increasing knowledge on the health benefits of certain food ingredients, in particular, those of plant origin, opened the discussion of the possibility of using edible plants or their active components in the prevention of non-communicable diseases. The health-promoting properties of plant foods are related to the presence of non-nutritive compounds, mainly plant secondary metabolites, which can affect many biological mechanisms...
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Food Analytical Methods
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Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk
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Sample preparation techniques for determination of pesticide residues in food samples
PublicationPesticides are very important in increasing the efficiency and quality of agricultural production. They are applied in many spheres of life, not only in agriculture, and their applications are expanding. Despite their numerous merits, pesticides are some of the most toxic substances contaminating our environment and have a negative impact on the human health. Properties of pesticides such as stability, ability to bioaccumulation...
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INFOGEST static in vitro simulation of gastrointestinal food digestion
PublicationDeveloping a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus...
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Aromagrams - aromatic profiles in the appreciation of food quality
PublicationW ostatnich latach obserwuje się coraz powszechniejsze stosowanie analizy instrumentalnej do oceny jakości organoleptycznej produktów spożywczych. Nowe podejście polega na tworzeniu profili zapachowych, swego rodzaju "aromagramów" charakterystycznych dla danego produktu. Do najczęściej stosowanych technik pozwalających na tworzenie i rozpoznawanie "aromagramów" należą techniki chromatograficzne, w szczególności chromatografia gazowa...
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Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublicationThe steady increase in global consumption puts a strain on agriculture and might lead to a decrease in food quality. Currently used techniques of food analysis are often labour-intensive and time-consuming and require extensive sample preparation. For that reason, there is a demand for novel methods that could be used for rapid food quality assessment. A technique based on the use of an array of chemical sensors for holistic analysis...
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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublicationArabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last...
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Effect of austempering temperature on microstructure and cyclic deformation behaviour of multiphase low-carbon steel
PublicationThis paper examined the cyclic deformation behaviour of multiphase low-carbon steel that was subjected to austempering heat treatments at four temperatures (190 °C, 230 °C, 275 °C, and 315 °C) below the martensite start temperature (Ms = 353 °C). The tests were conducted at room temperature, under fully reversed strain-controlled conditions, with strain amplitudes in the range 0.5–1.0%. The microstructure was observed by transmission...
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Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
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Nilpotent singularities and chaos: Tritrophic food chains
PublicationLocal bifurcation theory is used to prove the existence of chaotic dynamics in two well-known models of tritrophic food chains. To the best of our knowledge, the simplest technique to guarantee the emergence of strange attractors in a given family of vector fields consists of finding a 3-dimensional nilpotent singularity of codimension 3 and verifying some generic algebraic conditions. We provide the essential background regarding...
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Investigation of microstructure of D36 Plate
PublicationWykonano badania metalograficzne i określono strukturę blachy gatunku D36.
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Modelling of engineering materials with microstructure
PublicationArtykuł omawia różne modele do opisu lokalizacji odkształceń w postaci rys i stref ścinania w materiałach budowlanych takich jak grunt i beton. Zastosowane modele mechaniki ośrodka ciągłego i modele dyskretne.
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[NCh, IMa] Health Effects of Food Components
e-Learning Courses{mlang pl} Dyscyplina: nauki chemiczne, inżynieria materiałowa Zajęcia fakultatywne dla doktorantów I i II roku Prowadzący: prof. dr hab. inż. Agnieszka Bartoszek-Pączkowska Liczba godzin: 15 Forma zajęć: wykład {mlang} {mlang en} Discipline: chemical sciences, materials engineering Facultative course for 1st and 2nd-year PhD students Academic teachers: prof. dr hab. inż. Agnieszka Bartoszek-Pączkowska Total hours...
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Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis
PublicationThe development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC...
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Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications
PublicationBackground The biodegradable, biocompatible, sustainable, and renewable nature of biomaterials has led to increased interest in developing biopolymeric food packaging films (BFPFs) with green ingredients and strategies. To enhance the performance of these films, biopolymer molecules can be modified or combined with additives like nanomaterials, cross-linkers, bioactive compounds, and other polymers, particularly with Maillard-reaction...
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An overview of fermentation in the food industry - looking back from a new perspective
PublicationFermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their...
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Comparative analysis of zinc status, food products' frequency intake and food habits of 11-year-old healthy children
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The influence of stainless steels microstructure evolution on the mechanical properties of pressure installation elements
PublicationIn this paper results of FEM analysis performed for pipe and 90o elbow, made of super duplex stainless steel, after precipitation of sigma phase (),were presented. Heat treatment conditions simulate accidental overheating that can occur in nuclear installations after cooling circulation fails. For initial and modified microstructure tensile test was performed and numerical description of work hardening curves was done. Verification...
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The influence of stainless steels microstructure evolution on the mechanical properties of pressure installation elements
PublicationIn this paper results of FEM analysis performed for pipe and 90o elbow, made of super duplex stainless steel, after precipitation of sigma phase (s), were presented. Heat treatment conditions simulate accidental overheating that can occur in nuclear installations after cooling circulation fails. For initial and modified microstructure tensile test was performed and numerical description of work hardening curves was done. Verification...
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Trust in Food
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Trust in Food
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Trust in Food
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PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY
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Chemical order and crystallographic texture of FePd:Cu thin alloy films
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